Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system-Reference-Cited by-同舟云学术

Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system

Published:1973 Issue:4 Volume:152 Page:193-201
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Mulders E. J.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01106493.pdf

Reference62 articles.

1. Hodge, J. E.: J. Agr. Food Chem.1, 928 (1953).

2. Hodge, J. E.: In: Schultz, H. W., Day, E. A., Libbey, L. M., Symposium on Foods: The chemistry and physiology of flavors, p. 465. Westport: Conn. Avi Publ. Co. 1967.

3. Hodge, J. E., Mills, F. D., Fisher, B. E.: Cereal Sci. Today17, 34 (1972).

4. Reynolds, T. M.: Advan. Food Res.12, 1 (1963).

5. Reynolds, T. M.: Advan. Food Res.14, 167 (1965).

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